List of Ingredients
- FOR THE CREAM
- 2 1/5 CUPS of whole milk
- 11 OZ. of fresh cream
- 12 of egg yolks
- 2 OZ. of raw beet sugar
- 1/3 CUP of rice starch
- 3 TBSP. of cornstarch
- 1 of vanilla pod
- FOR THE SHORTCRUST PASTRY
- 1 1/4 CUPS of wholewheat flour
- 5 OZ. of unsalted butter
- 1/2 CUP of confectioners' sugar
- 1 of large egg white
- 3/8 TSP. of baking powder
- salt
- FOR THE CARAMEL SAUCE
- 1 5/8 CUPS of caster sugar
- 1 1/5 TBSP. of muscovado sugar (molasses sugar)
- TO COMPLETE
- low-sugar organic cherry compote
- cane sugar
Method
FOR THE CREAM
In a bowl, beat egg yolks with sugar, rice starch and cornstarch. Open vanilla pod lengthwise and heat with the milk to 150 °F. Strain the milk and pour the milk over yolks. Stir with a whisk. Put the mixture back into a saucepan and cook it until it reaches 185 °F. Blend with an electric hand mixer while adding the cream. Distribute the cream in 8 cocotte (ø 2 3/4"). Let cool in the refrigerator for at least 4 hours.
FOR THE SHORTCRUST PASTRY
Cut cold butter into cubes. Sift the powdered sugar. Mix the flour, baking powder, and a pinch of salt. Add the cold butter and mix until incorporated. Add the confectioners sugar and mix. Add egg white. Mix to form a smooth dough. Wrap in plastic wrap and let rest for at least 2 hours in the refrigerator.
Preheat the oven to at 320 °F. Remove from the refrigerate and roll it out 1/10" thick. Cut out rounds equal to the diameter of the cocotte (ø 2 3/4") or slightly larger. Place on a baking sheet lined with parchment paper and bake for 15-18 minutes.
FOR THE CARAMEL SAUCE
Heat 7/8 cup water in a small saucepan, without letting it boil. Heat the sugars in another saucepan until melted to 355 °F, then remove from the heat. Add the hot water, a little at a time, stirring being careful not to splash. Mix well before adding more water. Continue until the water is finished and let cool to room temperature.
TO COMPLETE
Turn out the custards and place on the shortbread disks. Sprinkle with a little brown sugar and melt it with a kitchen torch until amber. Accompany with caramel sauce and 1 tsp. cherry compote.
The original recipe calls for a homemade cherry compote, for a proper balance of flavors and sugars. In season, prepare as follows: collect 1 lb. pitted organic cherries, 1/2 cup raw beet sugar and 3/4 Tbsp. lemon juice in a saucepan, bring to a boil, over low heat, and cook for 10 minutes. Turn off and let cool. Alternatively, try accompanying the custard with a seasonal fruit compote, prepared in the same proportions as the cherry compote.